AuthorBiteSizedA creamy and luxurious Tiramisu made with coconut and pandan.
In a bowl whip the whipping cream and powdered sugar with a hand mixer until stiff peaks form. Set it aside.
In another mixing bowl beat the cream cheese until fluffy.
Combine the cream cheese, whipping cream, and buko strips. Gently mix until everything is well combined. Chill the buko-cream mixture until it is ready to use.
In a wide bowl, combine the milk and buko pandan flavoring.
Quickly dip the ladyfingers in the buko pandan-flavored milk. Don’t submerge the ladyfingers or it might crumble.
Place the dipped ladyfingers on the desired mold or container.
Spread half of the cream over the first layer of dipped ladyfingers. Dip and arrange the remaining ladyfingers. Spread the remaining cream. When done set aside and chill.
In a saucepan mix the water and buko pandan gelatin, then boil it over low heat.
After the gelatin has cooled a bit, pour it over the tiramisu.
Chill for another 30 minutes or until the gelatin has set. Serve chilled.
Ingredients
Directions
In a bowl whip the whipping cream and powdered sugar with a hand mixer until stiff peaks form. Set it aside.
In another mixing bowl beat the cream cheese until fluffy.
Combine the cream cheese, whipping cream, and buko strips. Gently mix until everything is well combined. Chill the buko-cream mixture until it is ready to use.
In a wide bowl, combine the milk and buko pandan flavoring.
Quickly dip the ladyfingers in the buko pandan-flavored milk. Don’t submerge the ladyfingers or it might crumble.
Place the dipped ladyfingers on the desired mold or container.
Spread half of the cream over the first layer of dipped ladyfingers. Dip and arrange the remaining ladyfingers. Spread the remaining cream. When done set aside and chill.
In a saucepan mix the water and buko pandan gelatin, then boil it over low heat.
After the gelatin has cooled a bit, pour it over the tiramisu.
Chill for another 30 minutes or until the gelatin has set. Serve chilled.
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